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Nutrition Facts
Serving Size 1 (703g) Recipe makes 4 servings
Calories 1126
Calories from Fat 694		(61%)
Amount Per Serving		%DV
	Total Fat 77.2g	118%
	Saturated Fat 38.2g	190%
	Monounsaturated Fat 28.2g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 341mg		113%
Sodium 707mg		29%
Potassium 1397mg		39%
Total Carbohydrate 22.4g		7%
	Dietary Fiber 4.8g	19%
	Sugars 7.5g
Protein 74.5g		148%
detailed view... how is this calculated?

Lamb with Dill and Sour Cream

Recipe #28621 | 2¼ hours | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Dancer^
May 16, 2002

SERVES 4 -6 (change servings and units)

Ingredients

4 lbs lamb, cut into cubes
1 cup heavy cream
1/2 cup sour cream
salt & pepper
1 tablespoon butter
1 cup onion, finely chopped
2 cloves garlic, chopped
1 cup white wine
2 cups chicken broth
1 tablespoon dill
1/2 lb mushroom, sliced
1/2 lemon, squeezed
1 (10 ounce) package frozen peas

Directions

1
Salt& pepper lamb cubes.
2
Heat butter in sauce pan and saute lamb until it is light brown, no more red or pink.
3
Add onion and garlic and cook for 3 minutes.
4
Add in the wine and broth and dill.
5
Cover the pot and cook for 1 1/2 hours or until lamb is tender.
6
Mix in sour cream and heavy cream.
7
Remove the lamb and set aside.
8
Cook the sauce for 10 minutes over low heat.
9
In another small sauce pan cook mushrooms in lemon juice with salt and pepper for about 5 minutes.
10
Add the mushrooms and peas to lamb sauce and cook for 5 to 10 minutes until peas are warmed.
11
Return lamb to sauce.
12
Serve over white rice.

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Featured Reviews for This Recipe

From: JustJanS

On Jun 30, 2002

Dancer, this recipe was so good I can't believe it! I halved it, and still ended up with 4 generous serves. I halved the dill, but ended up putting in the other half at the end. I omitted step 7 just leaving the lamb in the pan the whole time. This recipe is easy to assemble and make, and the end result tastes fantastic. We had it over horseradish mash with steamed potatoes.

1 person found this review helpful

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From: Lorac

On Jul 3, 2002

A deliciously unique flavor combination. Like Jan S, I made half the recipe, skipped step 7 and saved half the dill to add just before serving. I also reduced the sauce a bit before adding the cream and sour cream. The lamb is accented by a subtle lemon, sour cream , dill flavored sauce - offset by sweet green peas. I served it with wide egg noodles and Blueberry Ice Box Pie (recipe # 31731). I will make this again ! *^-^*

2 people found this review helpful

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From: najwa

On Nov 30, 2002

This is an excellent recipe! I too skipped step 7 .. My husband loved this! I served it with mashed potatoes and fresh bread (great with the sauce) .. thanks Dancer^ !!

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